As the weather starts to cool down, there’s nothing like a warm and comforting bowl of creamy soup to cozy up with. But what if you’re lactose intolerant or simply prefer plant-based options? Worry not, because we’ve got you covered! In this article, we’ll be sharing 19 deliciously creamy dairy-free soup recipes that are sure to satisfy your cravings.
From classic butternut squash to spicy curries and roasted vegetable soups, our list has something for everyone. And the best part? Each recipe is completely free from dairy products, making them perfect for vegans and those with dietary restrictions. So grab a spoon and get ready to indulge in these creamy delights!
Creamy Vegan Butternut Squash Soup
This comforting soup is a perfect blend of roasted butternut squash, creamy cashew cream, and aromatic spices. Enjoy the warmth and nourishment it brings to your table.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1 cup cashews
– 2 cups vegetable broth
– 1/2 cup non-dairy milk (such as almond or soy)
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
3. In a blender, combine roasted squash, olive oil, onion, garlic, cumin, smoked paprika, and black pepper.
4. Blend until smooth, then add cashews, vegetable broth, and non-dairy milk. Blend until creamy.
5. Season with salt to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 55-60 minutes
Spicy Coconut Curry Lentil Soup
This hearty and aromatic soup combines the warmth of red lentils with the creamy richness of coconut milk, all wrapped up in a spicy curry flavor. Perfect for a cozy evening meal or as a comforting pick-me-up.
Ingredients:
– 1 cup dried red lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little water until softened.
2. Add cumin, curry powder, turmeric, and cayenne pepper; cook 1 minute.
3. Add lentils, coconut milk, and broth. Bring to boil, then simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Garnish with cilantro leaves.
5. Serve hot, enjoy!
Cooking Time: 40-45 minutes
Roasted Tomato and Basil Soup
Roasted Tomato and Basil Soup Recipe
Savor the flavors of summer with this creamy soup that highlights the sweetness of roasted tomatoes and the brightness of fresh basil.
Ingredients:
– 3 lbs. ripe tomatoes, cored and halved
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss tomatoes with olive oil, onion, and garlic on a baking sheet.
3. Roast for 30 minutes or until tomatoes are tender and caramelized.
4. In a blender or food processor, puree roasted tomato mixture with basil, chicken broth, and heavy cream (if using).
5. Season with salt and pepper to taste.
6. Serve warm, garnished with additional basil if desired.
Cooking Time: 45 minutes
Vegan Potato Leek Soup
This creamy soup is a perfect blend of comforting potatoes and sweet leeks, all without the use of dairy or animal products. Enjoy a warm and satisfying bowl on a chilly day.
Ingredients:
– 2-3 large potatoes, peeled and diced
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the chopped leeks and cook for an additional 5 minutes, or until tender.
4. Add the diced potatoes, vegetable broth, and non-dairy milk to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 45-50 minutes
Creamy Dairy-Free Broccoli Soup
This comforting soup is a game-changer for those who are lactose intolerant or prefer a plant-based diet. With its creamy texture and rich flavor, you’ll forget all about the dairy.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegan cream (such as So Delicious)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the broccoli florets, vegetable broth, non-dairy milk, lemon juice, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the broccoli is tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the vegan cream and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Thai Coconut Sweet Potato Soup
Experience the warm, comforting flavors of Thailand with this creamy sweet potato soup, infused with the sweetness of coconut and spices.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable broth
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the sweet potatoes, coconut milk, broth, ginger, and curry paste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-35 minutes
Vegan Cream of Mushroom Soup
This rich and creamy soup is a vegan twist on the classic comfort food, perfect for a cozy night in. With just a few simple ingredients, you can create a delicious and indulgent meal that’s free from animal products.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons vegan butter or margarine
– 2 cups vegetable broth
– 1/2 cup non-dairy creamer (such as soy or coconut-based)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the mushrooms and cook until they release their liquid and start to brown.
3. Stir in the vegan butter or margarine until melted.
4. Pour in the vegetable broth and non-dairy creamer. Bring to a simmer.
5. Reduce heat and let soup simmer for 15-20 minutes, stirring occasionally, until flavors have melded together.
6. Season with thyme, salt, and pepper to taste.
Cooking Time: 30-40 minutes
Roasted Red Pepper and Tomato Soup
This vibrant soup combines the sweetness of roasted red peppers with the tanginess of fresh tomatoes, perfect for a cozy evening meal.
Ingredients:
– 2 large red bell peppers
– 3 lbs fresh tomatoes (or 1 can of diced tomatoes)
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, discarding it, and chop the flesh into large pieces.
4. In a large pot, sauté the chopped onion and minced garlic over medium heat until softened.
5. Add the roasted red pepper, smoked paprika, salt, and pepper to the pot. Stir in the canned or fresh tomatoes. Bring to a simmer and cook for 20-25 minutes, or until the soup has thickened slightly.
6. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: Approximately 45-50 minutes.
Creamy Vegan Cauliflower Soup
Start your day or warm up with this comforting and creamy cauliflower soup, perfect for a chilly evening or as a nutritious meal prep option.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth (homemade or store-bought)
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon lemon juice
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the cauliflower, vegetable broth, non-dairy milk, lemon juice, smoked paprika (if using), salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the cauliflower is tender.
5. Blend the soup until smooth, then serve hot, garnished with parsley or chives if desired.
Cooking Time: 20-25 minutes
Dairy-Free Corn Chowder
This classic comfort food gets a creamy twist with the help of non-dairy milk and vegan butter, perfect for those with dairy sensitivities or dietary restrictions. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 tablespoon vegan butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 cup non-dairy milk (almond, soy, or coconut)
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt vegan butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in corn kernels, non-dairy milk, paprika, salt, and pepper.
4. Bring to a simmer and let cook for 10-12 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-18 minutes
Vegan Carrot Ginger Soup
Warm up with this nourishing and flavorful vegan carrot ginger soup, perfect for a cozy evening or a quick lunch.
Ingredients:
– 2 large carrots, chopped
– 1-inch piece of fresh ginger, peeled and grated
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and grated ginger; cook, stirring occasionally, until tender, about 10 minutes.
3. Add the vegetable broth, diced tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has reached desired consistency.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Creamy Dairy-Free Pumpkin Soup
Warm up with a comforting bowl of Creamy Dairy-Free Pumpkin Soup!
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the pumpkin cubes and cook for 5-7 minutes, or until they start to soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the pumpkin is tender.
5. Stir in the coconut milk, cumin, smoked paprika, salt, and pepper.
6. Blend the soup until smooth, then serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-50 minutes
Spicy Vegan Tortilla Soup
This hearty soup combines the flavors of Southwestern cuisine with a plant-based twist, featuring tender tortillas and a spicy kick from jalapeños. Perfect for a cozy night in or a quick lunch on-the-go.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 6-8 corn tortillas, cut into thin strips
– 1 jalapeño pepper, seeded and chopped
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add diced tomatoes, vegetable broth, cumin, smoked paprika, and cayenne pepper. Bring to a simmer.
3. Add tortilla strips and jalapeño; cook for 10-12 minutes or until soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 20-25 minutes
Coconut Milk and Kale Soup
A creamy and nutritious soup that combines the richness of coconut milk with the health benefits of kale.
Ingredients:
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and chopped
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional: 1/2 teaspoon red pepper flakes for added heat
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chopped kale and cook until wilted, about 5 minutes.
5. Add diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Stir to combine.
6. Bring soup to a simmer and let cook for 15-20 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Vegan Creamy Asparagus Soup
This recipe yields a rich and creamy asparagus soup that’s perfect for a cozy evening meal or a light lunch. With the combination of tender asparagus, aromatic garlic, and a hint of lemon, this vegan soup is sure to please even the most discerning palates.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic, onion, and asparagus; sauté until the vegetables are tender, about 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes or until the asparagus is very tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Stir in the non-dairy milk, lemon juice, salt, and pepper.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 25-30 minutes
Dairy-Free French Onion Soup
A twist on the classic French onion soup recipe, this dairy-free version uses a combination of vegetable broth and nutritional yeast to create a rich and creamy texture. Perfect for those with dietary restrictions or preferences.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup vegetable broth
– 1/4 cup nutritional yeast
– 2 cloves garlic, minced
– 4 cups vegetable broth (homemade or store-bought)
– 2 slices baguette, toasted
– Optional: 1/4 cup dairy-free grated cheese (such as soy-based or nut-based)
Instructions:
1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are caramelized and golden brown.
3. Add the salt, vegetable broth, nutritional yeast, and garlic to the saucepan. Stir to combine.
4. Bring the mixture to a simmer and cook for an additional 10-15 minutes or until the flavors have melded together.
5. Preheat the broiler.
6. Ladle the soup into oven-proof bowls and top with toasted baguette slices.
7. If desired, sprinkle dairy-free grated cheese on top.
8. Broil the soup for 2-3 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 45 minutes
Vegan Creamy Spinach Soup
Warm up with a comforting bowl of creamy spinach soup, packed with nutrients and free from animal products.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup fresh spinach leaves
– 1/2 cup cashew cream (see note)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Pour in the vegetable broth and bring to a boil. Reduce heat; simmer for 10-12 minutes or until the soup has reduced slightly.
3. Stir in the spinach leaves and let them wilt into the soup. Remove from heat.
4. Stir in the cashew cream and thyme. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Drain and blend with 1/2 cup water until smooth and creamy.
Cooking Time: 25-30 minutes
Creamy Dairy-Free Zucchini Soup
This creamy soup is a perfect way to enjoy the flavors of summer zucchini without dairy products. With just a few simple ingredients, you can create a rich and satisfying soup that’s ideal for a quick lunch or dinner.
Ingredients:
– 2 medium zucchinis, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as almond or soy milk)
– 1 teaspoon dried basil
– Salt and pepper to taste
– Optional: nutritional yeast for an extra creamy flavor
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the chopped zucchinis, vegetable broth, non-dairy milk, and dried basil. Bring to a simmer.
5. Reduce heat and let soup simmer for 20-25 minutes or until the zucchini is tender.
6. Season with salt, pepper, and optional nutritional yeast (if using).
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Vegan Creamy Tomato Basil Soup
This creamy and comforting soup is a perfect blend of fresh flavors, ideal for a cozy evening or as a healthy snack. With the sweetness of tomatoes, tanginess of basil, and richness of cashew cream, this recipe is sure to please even the most discerning palates.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup vegetable broth
– 1/4 cup cashew cream (see note)
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened, about 3-4 minutes.
3. Add tomatoes, broth, and cashew cream. Bring to a simmer.
4. Reduce heat to low and let cook for 15-20 minutes or until the soup has thickened slightly.
5. Stir in basil and season with salt and pepper.
6. Serve hot, garnished with additional basil leaves if desired.
Note: To make cashew cream, soak 1/2 cup of cashews in water for 4 hours. Blend with 1/4 cup water until smooth and creamy.
Summary
Indulge in these 19 creamy dairy-free soup recipes that are sure to warm your heart and belly! From comforting classics like Vegan Creamy Butternut Squash Soup and Creamy Dairy-Free Broccoli Soup, to international flavors like Thai Coconut Sweet Potato Soup and Spicy Vegan Tortilla Soup, there’s something for everyone. Plus, many of these soups can be made with common pantry staples, making them perfect for a quick weeknight dinner or a cozy weekend meal. Get ready to slurp up the creamy goodness!
